Pizzas Past and Present (Video)

In this exclusive Hungry History video, host Ian Knauer serves up pizza history, from the flatbreads of ancient Pompeii to today’s pies. He also takes us through the steps of making a classic Margherita pizza at home. Follow his recipe (taken from his cookbook “The Farm: Rustic Recipes for a Year of Incredible Food”) to turn your own kitchen into an authentic pizza parlor.

In a large sauté pan over medium heat, add 2 tablespoons olive oil, the minced garlic, thyme and oregano. Cook until just fragrant, then add the crushed tomatoes and season with salt and pepper to taste. Lower the heat and simmer for 7 to 8 minutes to reduce and concentrate the flavor. Shut off the heat and set aside.

Stretch pizza dough into a 15-inch round by tossing and stretching. Lay on cornmeal-dusted pizza peel. Smear with tomato sauce, then tear up the mozzarella and scatter it evenly over the top of the pie. Give it a final season with salt and pepper to taste, then bake in the hot oven until golden and bubbly, about 15 to 18 minutes.

Remove from oven, tear basil and sprinkle over pizza. Cut into slices and serve.

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About the Host: After spending close to a decade in the test kitchens of Gourmet Magazine, where he developed recipes and co-hosted “Gourmet’s Diary of a Foodie” and “Adventures with Ruth,” Ian poured his love of food back into his family’s Pennsylvania farm. There, he grows his own vegetables and cooks everything from scratch. He recently released his first cookbook, “The Farm: Rustic Recipes for a Year of Incredible Food.” He also writes for several publications and contributes to Cooking Channel’s “Unique Eats.”